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Blueberry-Rhubarb Crumble Recipe

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

TOTAL TIME: Prep: 15 min. Bake: 45 min. + coolingYIELD:12 servings

Blueberry-Rhubarb Crumble Recipe

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

TOTAL TIME: Prep: 15 min. Bake: 45 min. + coolingYIELD:12 servings

Ingredients

6 cups fresh or frozen unsweetened blueberries

4 cups diced fresh or frozen rhubarb

1 cup sugar

1/4 cup all-purpose flour

TOPPING:

1 cup quick-cooking oats

1 cup packed brown sugar

1/2 cup all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup cold butter

Whipped cream, optional

Directions

1.Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.

2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

Nutritional Facts

Reviews for Blueberry-Rhubarb Crumble

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MY REVIEW

lindsaykj User ID: 8415163227897

Reviewed Jun. 14, 2015

"We loved the sweet/sour combo of the berries and rhubarb. To "healthy" it up a bit we used coconut oil in place of the butter, agave in place of the sugar, and added flax seed and chia seed to the topping. Thank you- Delish!"

MY REVIEW

caree929 User ID: 383095098643

Reviewed Aug. 29, 2014

"I halved this and it was still really good, but very juicy. If I make it again, I may try a different thickener, or just more flour, but the flavor was really, really good, and my three year old, who normally won't eat stuff with rhubarb, really liked it!"

MY REVIEW

lpugh9 User ID: 5334512106882

Reviewed May. 6, 2013

"This was a delicious easy way to use my rhubarb. I will make it again. I used pecans which added a good flavor to this recipe."

MY REVIEW

chrissteve@sio.midco.net User ID: 357271679372

Reviewed Sep. 1, 2012

"I noted the comments and doubled the oatmeal topping and increased the flour in the fruit filling. The topping was perfect but with ten cups of fruit, the recipe needed more thickener to deal with the juice. I wonder if cornstarch would be a better choice."

MY REVIEW

lizv1 User ID: 4758658167131

Reviewed Jun. 29, 2012

"Always great to find a nice recipe to use up my rhubarb. I decided to 1 1/2 crumble topping to help prevent soggy top and it worked out well for my tastes. No other changes. Will def make again."

MY REVIEW

picklesmom1 User ID: 4476239153212

Reviewed Apr. 12, 2012

"@LeLimey...i lived in Penzance for a few years for school...my gran is from Cornwall, my husband is from Scotland...i absolutely miss the custard you are talking about *sighing* love love loved it..even a cup of tea tastes better over there...probably the water :D"

MY REVIEW

picklesmom1 User ID: 447623997052

Reviewed Apr. 12, 2012

"i'm baking it right now...i used all fresh fruit..i put blackberries, raspberries, blueberries and rhubarb...when i made the topping..i actually used quaker oats single servings with blueberries and strawberries and nuts...it smells so good right now..i wish i could put scratch and sniff on here :D"

MY REVIEW

JMartinelli13 User ID: 92779171523

Reviewed May. 15, 2011

"I used frozen blueberries and fresh rhubarb. I pulsed the topping ingredients in the food processor, makes distributing the butter much faster! Absolutely delicious and I'll definitely be making it again."

MY REVIEW

nbullock User ID: 5263587130682

Reviewed Aug. 13, 2010

"This was absolutely delicious. I used fresh rhubarb from my garden and fresh blueberries. My husband does not usually like crumbles, but loved this. So yummy warm topped with ice cream."

MY REVIEW

sweetpeahere User ID: 5257181169275

Reviewed Aug. 3, 2010

"Very, very good! i made this recipe for a church dinner, recently and everyone loved it! Many of the church ladies said it was well balanced in flavor. many thanks for sharing recipe/"

MY REVIEW

LeLimey User ID: 4716277153237

Reviewed Aug. 2, 2010

"I made this completely unsure how it would turn out. I'm English and this is not how we make a crumble at all! It's very, very different but really good. Once I work out how to submit a recipe I'll send in an English Crumble so you can compare (and a recipe for English custard (sauce) because custard and crumble is part of our heritage!)"

MY REVIEW

Laura.Farnell User ID: 3364390153235

Reviewed Oct. 4, 2009

"Sweet and tangy! Fantastic! I used fresh blueberries and frozen rhubarb and served with vanilla ice cream. A yummy berry treat!"

MY REVIEW

Kerry Amundson User ID: 2054089167963

Reviewed Jul. 26, 2009

"This was great!

I used frozen berries and rhubarb and added a little bit more flour so it wouldn't be too juicy.

I also used 3 maple & brown sugar oatmeal packets instead of the 1C. oats and added toasted pecans.